Volume : 13, Issue : 02, February – 2026

Title:

EFFECT OF EXTRACTION METHODS ON SOME PHYSICOCHEMICAL PROPERTIES AND FATTY ACID PROFILE OF OIL FROM TWO PALM FRUITS (Cocos nucifera L) AND (Elaeis guineensis)

Authors :

Emmanuel I. Etim, Martin O. Anagboso, Anwanabasi E. Udoh, Arnold C. Igboasoiyi and Uwemedimo F. Umoh

Abstract :

Coconut oil and palm kernel oil are edible plant oil obtained from the kernel of palm fruits and coconut fruit respectively. They are used for commercial cooking, cosmetic and pharmaceutical industries. This study was aimed at evaluating the physicochemical properties and fatty acid profile of palm kernel oil (PKO) and coconut oil (CO) extracted using different extraction methods. The kernels were obtained, cracked open, crushed and the oil extracted using hot, cold and solvent for both oils in addition to local roasting for PKO. Samples from each extraction method were collected and analyzed for physicochemical properties including; density, viscosity, refractive index, oil yield, moisture content, iodine value, peroxide value, saponification value and acid value. Phytochemical and fatty acid composition of each sample was analyzed using GC-MS. The results of the studies indicate that, for both oils, there was no significant difference using different methods in acid, peroxide and iodine values. Hot method had the highest oil yield while moisture was highest in the cold extraction for both oils. GC- MS results for PKO showed a total of 23 compounds in different organic families among which were seven fatty acids, five of which were present in all the four oil samples. GC-MS analysis for CO identified 22, 20, and 31 compounds in cold, hot, and solvent extracted oils, respectively. Seven fatty acids were identified of which four of the fatty acid acids were present in all the oil samples. n-Decanoic acid was present only in cold, while Nonadecenoic acid and Erucic acid were present only in solvent extraction. The study concludes that extraction method significantly influences the yield, stability, and composition of coconut and palm kernel oils, with hot extraction producing more stable oil and solvent extraction providing a broad range of bioactive compounds useful for food, cosmetic, and pharmaceutical applications. From the findings, it was concluded that, extraction methods affected the number and type of phytochemicals present in the different oils.
Keywords: Extraction methods; Palm kernel; Coconut; Oils; Physicochemical; Fatty acids.

Cite This Article:

Please cite this article in press Emmanuel I. Etim et al., Effect Of Extraction Methods On Some Physicochemical Properties And Fatty Acid Profile Of Oil From Two Palm Fruits (cocos nucifera l) and (elaeis guineensis)., Indo Am. J. P. Sci, 2026; 13(02).

REFERENCES:

1. Baker, WJ, Dransfield, John. Beyond Genera Palmarum: progress and prospects in palm systematics. Botanical Journal of the Linnean Society. 2016.182 (2): 207-233. Ooi:10.111/boj.12401.
2. Prades, A., Dornier, M., Diop, N. and Pain, J. P. Coconut water uses, composition and properties: a review. Fruits, 2012; 67 (2): 87 – 108.
3. Seneviratne, K. N. and Dissanayake, D. M. (2020). Influence of extraction processes on the physicochemical properties of coconut oil. Journal of Food Chemistry, 2020; 324: 126842. Doi>10.33687/jfcn.007.01.3835
4. Nevin, K. G. and Rajamohan, T. The impact of processing techniques on the quality of coconut oil. Journal of Food Processing and Preservation, 2021; 45(6): 56 – 89.
5. Bazilian, M., Onstad, G. D., and Pimentel, D. (2013). Palm oil: Economic and environmental impacts. European Journal of Lipid Science and Technology, 2013; 115(12):1345–1353.
6. Santos, J. E. R., Villarino, B. J., and Zosa, A. R. Antioxidant and antimicrobial properties of virgin palm kernel oil. Journal of Food Science and Technology, 2013; 50(6): 1123–1130.
7. Nagao, K., and Yanagita, T. Medium-chain fatty acids: Functional lipids for the prevention and treatment of the metabolic syndrome. Pharmacological Research, 2010; 61(3): 208–212.
8. Marina, A. M., Che Man, Y. B. and Nazimah, S. A. H. Extraction methods and quality attributes of coconut oil: A comparative study. International Journal of Food Science and Nutrition, 2022; 73(2): 189–200.
9. Gopala, K., Kumar, S. and Reddy, P. Cold-pressed coconut oil and its bioactive composition: A nutritional perspective. Journal of Agricultural Science and Technology, 2020; 32(4): 278-290.
10. Li, X., Guo, M., Xue, Y. and Duan, Z. Effect of extraction methods on the physicochemical properties, chemical composition, and antioxidant activities of Samara oil. Journal Foods, 2023; 12(17): 3163.
(11).Tan, CP., and Nehdi, IA. Physicochemical properties of palm kernel oil: Effect of processing conditions. Journal of the American Oil Chemists’ Society, 2012; 89(8): 1467–1475.
12. Poku. Small-scale palm oil processing in Africa. FAO Agricultural Services Bulletin 2020; 148
13. Rahman A., Abdulganly O., and Joseph C.I. Influence of expeller design parameters on free fatty acid content and color of palm kernel oil. Journal of Food and Science Technology, 2025; 13(7): 279-282.
14. Mba, OI., Dumont, MJ., and Ngadi, M. Palm oil: Processing, characterization and utilization in the food industry – A review. Food Bioscience, 2015; 10: 26–41.
(15). Manikantan, M.R., Mathew, A.C., Madhavan, K., Arumuganathan T, Arivalagan M and Beegum PP. (2016). Virgin Coconut Oil: Hot and Fermentation Process, Technical Bulletin, 10(43):. 17-19.
16. Ogbunugafor, H. A., Eneh, F.U., and Ozumba, N. A. Physicochemical properties of palm kernel oil. Nigerian Journal of Biotechnology, 2011; 22: 45–50.
17. Ibrahim, A. and Onwualu, A. P. “Technologies for extraction of oil from oil-bearing agricultural products- A Review,” Journal of Applied Engineering and Technology, 2005; 13: 58-70.
18. Raghavendra, SN. and Raghavarao, KSMS. A review on coconut oil processing technologies and their impact on quality. Trends in Food Science and Technology, 2021; 109: 196–208.
19. Teixeira, CB., Macedo, GA., and Macedo, JA. Enzymatic extraction of palm kernel oil: A review. Food Chemistry, 2013; 141(3): 2362–2369.
20. A.O.A.C (Association of official analytical chemists). Official methods of analysis. 2005; 18th edition. Washington DC. Pp. 41
21. Akinola, F. F., Oguntibeju, O. O., Adisa, W. A. and Owojuyibe, O. S. (2010). Physicochemical Properties of Palm Oil from different Palm Oil Local Factories in Nigeria. Journal of Food Agriculture and Environment, 8 (3): 264 – 259.
22. Olaniyi, AA. and Ogungbamila, F O. Experimental Pharmaceutical Chemistry. Ibadan: Shaneson C. I. Ltd. 1999; 2nd. Ed. Pp146-157.
23. Isaac, BA. And Adejumo, OI. Physicochemical properties of roselle seed oil. Journal of Nutrition Food Science, 2016; 40: 186-192.
24. Cissé, M., Sow, A. and Poucheret, P. “Impact of extraction method on physicochemical characteristics and antioxidant potential of Adansonia digitata oil,” Food and Nutrition Sciences, 2018; 11 (3): 233 – 239.
25. DebMandal, M. and Mandal, S. Coconut oil: An overview of its composition and applications. Journal of Natural Products Research, 2019; 33(4): 502-515.
26. Idris, A. A., Nour, A. H., Ali, M. M., Erwa, I. Y. and Ishag O. A. “Physicochemical properties and fatty acids composition of Sudanese baobab (Adansonia digitata L.) seed oil. International Journal of Pharma and Bio. Sciences. 2020; 11 (1): 34 – 42.
27. APCC. Asian and pacific coconut community; Standards for Virgin Coconut Oil 2009. Available:Http://www.apccsec.org (2nd November, 2018).
28. Asghar, M., Junaid, M. and Tariq, S. Moisture content and lipid oxidation in edible oils. Journal of Food Science Research, 2023; 35(2): 219-232.
29. CODEX. Codex Alimentarius Commission/FAO/WHO food standards. Standard for named vegetable oils. CODEX-STAN 2010. (Amended), Ed. FAO/WHO; 2011.
30. Zimba, N., Wren, S. and Stucki A. Three major tree nut oils of southern central Africa: their uses and future as commercial base oils, International Journal of Aromatherapy, 2005; 15 (4):177–182.
31. Umoh, UF, Umoh, RA, Igwe, NN, Etuk, ID, Etim, EI. Comparative assessment of extraction techniques on the physicochemical properties and fatty acid composition of Arachis hypogaea and Melothria sphaerocarpa seed oils. Journal of Complementary and Alternative Medical Research, 2025; 26 (7):118-131. DOI: https://doi.org/10.9734/jocamr/2025/v26i7679
32. Adhikari, P., Shrestha, B., and Aryal, S. Characterization of edible oils based on physicochemical properties. Journal of Food Science and Technology, 2021; 58(3) : 1225-1237.
33. Akbar, M., Rahman, H., and Ismail, S. Comparative analysis of the stability of tropical oils. Food Chemistry Advances, 2023; 10(1): 78-85.